Prepare the empanada dough.

Roll it out to a thickness of ⅛ inch and cut into 3-inch rounds using an empanadilla or biscuit cutter.

For the filling: Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the chopped onion and garlic, cooking until the onion is wilted and transparent (about 5 minutes).

Stir in the chorizo and cook for an additional 5 minutes.

Increase the heat to high, add the ground veal, and cook, stirring, until the veal is lightly browned.

Stir in the tomato paste, white wine, chopped pimiento, parsley, chopped olives, salt, and pepper.

Reduce the heat to low and simmer until the veal is cooked through, and the sauce is well-blended (about 20 minutes).

Place about 1 tablespoon of the filling in the center of each dough round.

Fold the dough over and press the edges with a fork to seal.

Heat at least 1 inch of oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.

Confirm the oil temperature by browning a cube of bread quickly.

Carefully place the turnovers in the oil and cook, turning once, until they are lightly golden (about 2 minutes).

Use a slotted spoon to transfer the hand pies to paper towels to drain.